Pasta with Nut Pesto

• 1/2 cup hazelnuts
• 2 cups lightly packed fresh basil
• 1/2 cup blanched whole almonds
• 1/2 cup walnut pieces
• 1/2 cup pine nuts
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup freshly grated Pecorino Romano cheese
• 1/3 cup chopped fresh flat-leaf parsley
• 6 medium garlic cloves
• Salt and freshly ground pepper
• 3/4 cup extra-virigin olive oil
• 2 tabelspoons unsalted butter, softened
• 2 pounds casareccia or penne

1. Preheat the oven to 350.
2. Toast the hazelnuts in a small baking pan until fragrant, about 12 minutes.
3. Transfer them to a clean kitchen towel and rub the nuts against each other to remove the skins; let cool completely.
4. In a food processor, combine the basil, hazelnuts, almonds, walnuts, pistachios, pine nuts, the grated cheese, parsley, garlic and a pinch each of salt and pepper.
5. With the machine on, pour in the oil in a thin stream and process until the nuts are finely chopped.
6. Add the butter and process until blended but still grainy.
7. Fill a large pot with water, cover and bring to a boil.
8. Add salt and the pasta.
9. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
10. Drain, reserving 1 cup of the cooking water.
11. Transfer the pasta to a warmed large serving bowl.
12. Add the nut pesto and toss to combine.
13. Add 2 to 3 tablespoons of the reserved past water if the sauce is too thick.
14. Serve immediately.

hazelnuts, fresh basil, almonds, walnut pieces, pine nuts, cheese, freshly grated pecorino romano cheese, parsley, garlic, salt, extravirigin olive oil, butter, penne

Taken from www.foodandwine.com/recipes/pasta-with-nut-pesto (may not work)